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Unread 05-28-2011, 07:57 PM   #1
alane
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Default Should I remove the mesh string from my pork butt

The pork butt that I picked up is wrapped in a mesh string like the picture above. I am planning putting a rub on, letting them set for a while, and then put them in my WSM. Should I leave the string on before I rub and smoke them, or should I take the string off?

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Unread 05-28-2011, 08:00 PM   #2
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I've never had a pork butt with the mesh string like that but I'd likely just leave it on and go ahead and do whatever you do.

The buts I've gotten from Costco are de-boned and I've usually seasoned the inside then tied them up so the mesh string wouldn't be much different than that I wouldn't think.
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Unread 05-28-2011, 08:14 PM   #3
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I've never seen that before. Is it all one piece under the mesh?
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Unread 05-28-2011, 08:20 PM   #4
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Quote:
Originally Posted by BBQ Grail View Post
I've never seen that before. Is it all one piece under the mesh?
Not sure. They are still in the packages. As far as the one piece under the mesh that's what I am wondering about. The thought crossed my mind that I may take the string off and the whole thing would fall into pieces.
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Unread 05-28-2011, 08:22 PM   #5
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Leave it on.
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Unread 05-28-2011, 08:40 PM   #6
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It's boneless so it may be in two pieces. The one drawback to leaving it in the mesh is that when you go to take the mesh off some of the meat will stick to it, but if you are pulling it what does that matter. I will sometimes take the mesh off and run a couple of skewers through it before I smoke it.

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Unread 05-28-2011, 08:58 PM   #7
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I wouldn't leave it on, I don't think it would make for good eats if a guest finds pieces of mesh in there grub.... Thought for food;)
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Unread 05-28-2011, 09:05 PM   #8
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They put them in mess bags because they are in several pieces, bones removed and odds and ends, leave it on a rub it up and smoke it, low and slow. Yes some will stick to the mess but it will work as a whole and not a Bunch of pieces
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Unread 05-28-2011, 09:19 PM   #9
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I am going to pull it anyway, so I'll leave it on. Thanks for the help.
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Unread 05-28-2011, 09:37 PM   #10
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I've done a few of those for PP. Mine have always been 1 piece of meat, just oddly shaped. I normally leave the netting on, but I have removed it mid cook, once or twice.

I put the meat on for a few hours, then foiled for a couple, then removed the net before the bark started to harden. It didn't seem to make much of a difference either way. The net is only there to make it look pretty, or hold several pieces together.

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Unread 05-28-2011, 11:55 PM   #11
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I have gotten pork butts in a net like that, I cannot remember a time when it was chopped into pieces, they were all boned and in an odd shape. I remove the net, rub and let it cook that way. Or, I will re-tie it with cotton butchers string, those nets almost always have elastic in them.
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Unread 05-29-2011, 12:54 AM   #12
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I actually dressed (twined up) a butt before. I was handling a big 12 pounder and tried brining and such. It helped keep it together from handling so much. I usually don't though. I guess I would just leave it on.
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Unread 05-29-2011, 12:59 AM   #13
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I'd remove it, flatten out the butt, rub it with some good rub and cook it hot and fast (at 275F) foiling it just as it reached the plateau. The large surface area covered with rub should produce a lot of good bark.
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Unread 05-29-2011, 01:02 AM   #14
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Quote:
Originally Posted by Boshizzle View Post
I'd remove it, flatten out the butt, rub it with some good rub and cook it hot and fast foiling it just as it reached the plateau. The large surface area covered with rub should produce a lot of good bark.
that sounds good
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Unread 05-29-2011, 01:04 AM   #15
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I assume that it is a deboned shoulder and that is why they meshed it. Personally, I like to open up the shoulder and get rub into as much of the pork as I can and then tie it up real good. That said, I always prefer bone-in...
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